The dough is just awesome rich!

[conversion to 2 eggs]

The dough is just awesome rich!

Category: Bakery products

Ingredients
Dry yeast	3 tsp
Wheat flour	4 1/4 st.
Warm water (26-32C)	1/2 tbsp.
Sour cream	1/2 tbsp.
Eggs (large) at room temperature	3 pcs.
Sugar	6 tbsp. l.
Unsalted butter or diced margarine (sometimes I just pour 6 tbsp. vegetable spoons the taste is the same and cholesterol is less)	6 tbsp. l.
Salt	3/4 tsp
Vanillin or other flavoring

Cooking method

• 1 tbsp = 250 ml
• Place everything in the bread maker (in sequence, according to the instructions) and put it in the TEST mode. After 1 h. 50 min. I have a gorgeous pastry dough.

Note

Hello everybody! First, I want to thank the creators and members of the site for being you! About 8 months ago we bought a bread machine, started trying recipes from the attached book (Black & Dacker - USA / Canada) - a rare muck !!! And then VYYY Yes, and with such deliciousness! Thank you very much everyone !!! Special thanks for the pie dough.

So, ABOUT the TOPIC ... as they say "Do good and throw it into the sea ..."

In my book, I found one recipe ... it was called BEST EVER SWEET DOUGH. It sounded arrogant, especially after all that I had already had the imprudence to try. But she could not resist. Guys, what a tasty treat it turned out to be !!!

And what's next, someone may ask ... If someone is interested.

1) LAZY option:
sweet bread with raisins and nuts for breakfast (when the machine kneads the dough, and then starts to squeak, I add raisins and nuts, and when the dough is ready, I put it in a mold and send it to the oven

2) MEDIUM-WISE option: maximum hour of your time

roll with poppy seeds (while the machine is making the dough, I cook stuffing: 150 gr. pour poppy seeds with boiling water for 30-40 minutes, then rinse, spread on a paper towel, well, or one that is not a pity, and let it drain well and dry (!) very important (!) then I mix 150 grams of honey +1/2 cup sugar (do not be afraid - it will not be very sweet), or beat 1 egg with 1 glass of sugar - whoever likes what better - and mix with dry poppy seeds. The filling is ready.
I divide the finished dough into 4 parts. I roll each one in the form of a rectangle. I put the filling and roll it up. I pinch the edges and sides. But they still usually diverge with me and put the rue in a seam on a baking sheet.
Oven at 375 F or 190 C for 20 minutes. There is no need to leave to come - it rises remarkably in the oven. while he is baking I make the glaze: 50 g of butter +1/5 cup of milk +1/2 cup of sugar I melt in the microwave and generously grease the finished rue.

3) WORKING OPTION: Cheesecake buns are much more fiddling with them

Very tasty the filling is made from curd mass with lemon zest: 1 glass of curd cheese + 3 tsp, l sugar + 1 tsp flour. Mix. +1 yolk + 1 tbsp, l sour cream + zest from 1 lemon (it is very important to do as follows: cut off the yellow part of the skin with a thin layer, carefully cut off the white layer.cut into thin strips, pour water and boil for 3-4 minutes - then the zest will become soft and will not taste bitter, drain and dry).

I also put the filling inside, in the form of cheesecakes (I took a strip of dough, say 6 by 20 cm, put the filling and fold it in half along its entire length, you can pinch from all sides or only narrow edges) or in the form of buns (I take a piece of dough, make a bun , then I flatten it a little, and in the center I make a small depression for the filling.

I grease the finished buns with the same glaze - see option 2)

A separate word about glaze. She, firstly, makes the pastries more appetizing, and secondly, softer, So do not regret a couple of minutes of your time - Delicious and beautiful

In our family, these baked goods are sold simply with a bang, even the husband licks his lips, although you can’t call him sweet. He's somehow more and more meaty ...
conversion to 2 eggs Svetik S

conversion to 3 eggs (with some changes) Misha

conversion to 2 eggs Qween

conversion to 3 eggs (with some changes) sun1050

Olesya Photos

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Yeast dough for fried pies (Cat)

Yesterday I made an open blueberry pie based on this dough. For Panasonic 255 I counted the recipe for 2 eggs - the optimal portion is obtained. I will say right away - for a berry pie, the option is not very, it turns out very sweet. BUT! The dough is excellent and it will be especially good in those versions that the respected Slastena offered. A great option for rolls with raisins, poppy seeds, cinnamon buns, raisin buns a la calorie or just plain bread with nuts, candied fruits, etc. Delicious!

And if you take 0.5 components, and put a program to bake in a bread machine right away? Nobody tried this option? This is to make it easier and faster. And at what t in the bread maker then bake and how long? I have max 125 degrees, delonghi 125s

And at what t in the bread maker then bake and how long? I have a maximum of 125 degrees, delonghi 125s

To bake sweet bread with 0.5 ingredients of this recipe, set the Sweet bread program to 750 gr. medium crust and that's it. You don't even need to program.

It just so happened that I was making this dough today. Butter was slightly heated in the microwave. I measured everything exactly, probably not the first time married. To give the dough the shape of a kolobok, I also had to add about a glass of flour. I didn't even roll it into a rectangle for a roll, but spread it with my hands. I made a note for myself to reduce the amount of eggs and yeast next time, because in principle I really liked the dough.

reduction of products. and baking literally - what's this?
I also wonder why others do it according to the recipe, but I have such nonsense. everything else that I did according to the site's recipes, everything worked out.

At the weekend I made this dough, then rolled it into a roll with poppy filling. I measured everything with cups (more precisely, a gr. Glass), added vegetable oil, although I had to add flour as well - as an obedient student watched the bun.
And the dough is really awesome !!! For example, I see a cake made of it.
BRAVO!!!

And so, my recipe recounts:

2.5 tsp yeast
540 g flour
0.5 tsp salt
5 tbsp. l. Sahara
5 tbsp. l. draining. butter (I melted approx. 100 grams and poured everything into the dough)
1 p vanilla. Sahara
2 eggs (I was not very large)
110 ml. sour cream
105 ml. water

150 g raisins (at signal into the dough)

Oven for kneading dough, I have this mode for 2.20 hours.
Then I put the dough on a greased tray, divided it into 16 pieces and formed round buns. I put it on for half an hour (I put it off in the oven, otherwise I have drafts everywhere). And bake, temp. arr 200-220. The result is delicious raisin rolls.

Well, here I am vouchsafed for a delicious funky

It was baked for the second time. Converted to the size of Panasonic. That is, I multiplied everything by 0.66. The flour for the first time was 425 grams - it seemed a little, the dough was soft, barely rolled out. But in the second - already 450 gr. - the very thing! The dough rolled well, did not break. I used Pyshka margarine instead of butter.

It turned out very tasty! Thanks for the recipe.

I will show These are maxi-rolls or mini-rolls. Bun size - like 3 store
The ones on the grate are small, for one bite ... well, for two

Almost all of them have already eaten. The little ones went with a bang, like seeds. My daughter came home from school at 9 pm, and drank one big one with juice. No persuasion that at night it was impossible not to work "and I'll go to bed late" "and in general, why are you mom baking such delicious things?"

Poppy (150 gr) poured boiling water to cover the poppy, stood for an hour, then I drained it, squeezed it and twisted it with sugar (4 tablespoons) in a blender.The result is a rather dry, but plastic filling. They smeared it with my son together (very actively involved), twisted it, cut it into small pieces and put it in the oven, first for proofing for half an hour (50 degrees), then for 20 minutes for baking at 200 degrees.

Here the question arose, plum oil, margarine, olive, sunflower.
Can you combine it? Well, creamy with margarine is probably possible, but olive oil with sunflower seeds? And how can this affect the taste?

Here the question arose, plum oil, margarine, olive, sunflower.
Can you combine it? Well, creamy with margarine is probably possible, but olive oil with sunflower seeds? And how can this affect the taste?

It will only taste better.
You can safely combine ANY combination of oils. sometimes very interesting turns out, for example: olive + pumpkin, pod + walnut oil. walnut, olive + peanut, it. n. combinations. try and look for YOURS

The dough is really AWESOME.
If you want to try, but there is no time for pies, you can put all the products (I usually put half of the norm) in the HP, and you will get a GREAT bread.

Great dough! Very tasty buns and pies with cherries turned out (pictured).
Probably, in KhP, an excellent roll would have turned out. The gingerbread man was beautiful, after the end of the program the dough rose above the bucket with a perfectly rounded flat roof. It was tempting to include "Baking". Need to try ...

[Apricot pie]

Apricot pie

Dough ("just awesome butter dough", original https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1032.0):

2.5 tsp yeast
500 g flour
0.5 tsp salt
5 tbsp. l. Sahara
5 tbsp. l. draining. oils
1 p vanilla. Sahara
2 eggs
110 ml. sour cream
105 ml. water

Filling:
pitted apricots

Preparation:
Knead the dough in HP. After lifting, divide into two parts. Grease the mold with oil. Lay out a layer of dough, apricots, a layer of dough, pinch the edges. Leave to rise for 30 minutes. Brush with an egg if desired. Bake at 200-220 until tender (about 60-90 minutes).

Hello everyone! Yesterday I made this miracle dough in my Panasonik SD-253. I left it in the refrigerator overnight. It was rising so fast that I thought it would run away! I made a great berry pie today. The dough was laid out in a thin layer in a split form, on it, a little starch. Then - berries, sprinkled with sugar. From above, in a circle, I made a pigtail of dough. The middle is a lattice. The top was smeared with yolk and milk. The view was very beautiful! Baking 45 min. at 220 gr. until browned. The pie has doubled! The pigtails covered the grill in the middle, but it turned out great anyway. The cake came out very airy, soft, it just melts in your mouth! The only thing that can be changed is to add sugar to the dough if the pie has a sweet filling! I advise everyone, try it, you will not regret it !!! Thanks a lot to the author for the recipe!

Hello everyone! I really want to bake an open pie in a whole baking sheet from an e-th plate with an egg + mayonnaise filling (we have such baked in public catering to order), can you please tell me if this dough is suitable for such a pie? If so, how much sugar should you put in?

[Varenievna]

Varenievna, not just fit, but go with a bang! Sugar put 1 tbsp. l.

PS: Butter, just add vegetable oil better, it will make the dough easier, but the cake will not be sweet

Excuse me! I forgot to ask right away. And an open pie from this dough at what temperature to bake and for how many minutes?

[Varenievna]

Varenievna , temperature 180-200 *, bake for about 30 - 40 minutes. Depends on the thickness of the cake.
Try with a match, or a splinter if in doubt

[qween!]

qween! Thanks again!
goroba! The filling is very simple: boiled eggs, grated on a coarse grater, mixed with mayonnaise.You can bake a big open pie, or you can bake it like a roll or cheesecake! Delicious!!! Today I will bake with this dough, then I will report how it turned out, only the bread will be baked and I will start the dough.

This is not the first time I've baked such pies according to this recipe, I made different fillings, here in the photo with meat. The dough is really AWESOME, thanks for the recipe.

And here is another pastry from this dough. Roll with poppy seeds.

MISHA looks super !!!!!!!!!! Thanks for the little idea !!!!!!!!

Pie filling recipe:

site "good cuisine" 🔗

250g cottage cheese, 40g sugar, 2 tablespoons with top starch, 400g plums, 1 egg, 1 tablespoon grated lemon zest, 2 tablespoons lemon juice

Wash the plums, remove the seeds and cut into small cubes.
Beat the egg with sugar, add cottage cheese, starch, zest and lemon juice. Stir well and at the end, gently stir in the plums.

The dough is super-mega-great! Thanks for the recipe!

Poppy curls, rolls with various fillings, buns with poppy seeds - everything turns out great.
Once, when laying, suddenly there was no sour cream. Replaced with the same amount of cream (10%). It was just as bad

Dear sweet tooth! As far as I understand, you live in S. America? What kind of curd do you use for the third option?

Skazka, Yes, I use WeStеrn curd mass (not salted) or Philadelfia (from Kraft)

I baked bread according to this recipe, it turned out the second time, the first time did not rise, as I managed to bake on the "fast" mode (experience is still not enough).
The second time, at first, I kneaded in the "dough" mode, and then baked in the "French" mode.
I didn't melt the butter, there was no sour cream in the house, instead of her and instead of water, I poured whey. And I added raisins and colored candied fruits.
Here's the result:

here is a cutaway bread

but its height (I apologize for the bragging), but I'm glad that it turned out, otherwise they barely ate the first byaka

You can bake 2/3 or half of the norm, then the bread from the bucket will not come out so much.

The dough is so versatile AWESOME that you can take it as a basis and, playing with proportions and replacing ingredients, bake whatever you want.
Here are the "family" prune buns

I put this dough))) I really took the count for 2 eggs, and threw the sugar for a full portion, well, I think it won't be fatal))) The dough smells like cake and the structure is very pleasant. True, I added the dough, which is clearly not enough according to the recipe

Thanks a lot for the recipe! She made buns, albeit with a slight addition. Grated cheese, the most common - "Dutch", grated on a fine grater. added directly when kneading the dough. Truth reduced by 100 gr. amount of flour. We got gorgeous cheese buns, thank you very much for the recipe. By the way, ready-made buns can be put in the freezer, and in the morning they can be put in the microwave for 1 minute. and there will always be fresh buns for breakfast.

Hello dear bakers!
Thank you for the wonderful recipe and comments to it (well, in the sense of recount and advice)
Last night, my son and I laid a sweet roll with raisins (raisins so as not to stick together, mixed with sesame seeds and into the dispenser) The result is amazing. baked at 400 gr. flour. In the morning, at breakfast, we ate half of it with tea, we didn't even have a thought about how much :)
Very light, airy dough, despite the fact that it is baking. Our Bulka rose to the top of the bucket, slipped out instantly, the shoulder blade remained in place. But the next time I put less sugar, my son wants a lighter crust, although they put it on the lightest, it turned out like on the darkest :)

If I understand correctly (I'm still quite new in your ranks), then the color of the crust on the same mode depends on the amount of sugar and eggs. If not, correct me, please.

I made Butterfly buns from this dough, here are my brags in the photo.

And I also baked pies from this dough with minor changes,

Dough:

670 gr flour
30 g starch (2 tbsp)
2.5 tsp dry yeast
3/4 tsp salt (4 g)
3 tbsp sugar
90 gr. oils (olive + sesame)
3 eggs - minus the yolk for lubrication
1 tbsp liquid (here 1/3 sour cream, 1/3 water, 1/3 kefir)
added 1 tbsp. l. kefir-rye sourdough.
The filling is fried cabbage.
Fry chopped cabbage in vegetable oil, + salt, pepper and a little
tomato paste. Well, it turned out very tasty.

Thank you MISHA for the idea of ​​the roll design. Thanks for the suggested conversion for 2 eggs. Indeed, 450g of flour is just wonderful!

And so, my recipe recounts:

2.5 tsp yeast
540 g flour
0.5 tsp salt
5 tbsp. l. Sahara
5 tbsp. l. draining. butter (I melted approx. 100 grams and poured everything into the dough)
1 p vanilla. Sahara
2 eggs (I was not very large)
110 ml. sour cream
105 ml. water

I used the recalculation given by Svetik S.
The dough turned out really awesome, and the taste of finished baked goods. as my husband said, like a round bun with raisins from childhood.
I saw the shape in another Temko from Misha (Kukharkina's crown) here:

These are the craftswomen !!!! Girls, you are just aces, honestly!
I have a question for you - a child needs to bake a loaf for a school holiday (well, that is, a product that is as close as possible to a Russian loaf). What do you think, is it possible to use this dough and if so, at what temperature would you advise to bake (if you recommend this dough, I will do it for 2 eggs, then I will form a loaf, I want to make something like a braid on top).
Please help the teapot!

It seemed to me that the dough for the loaf is slightly soft, you can add a little flour.
There is a calculation for 2 eggs in this Temka, I did Svetik C, I used this calculation. I would add a couple of tablespoons of flour to this calculation

Baked on the hearth, the stone was heated for 30 minutes at 240.
Baked for 30 minutes covered with foil (dome) at 220, and another 15 minutes without foil at 180

I have a question for you - a child needs to bake a loaf for a school holiday (well, that is, a product that is as close as possible to a Russian loaf).

Here's another recipe

Milk cake on the hearth from Admin.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3300.0

I have a question for you - a child needs to bake a loaf for a school holiday (well, that is, a product that is as close as possible to a Russian loaf).
Tatyana, Romina Polyanitsa is GOOD both in taste and in smell, and even some kind of spirit "from childhood" is in her. Bake boldly "Polyanichny" loaf, you will be guaranteed success.

Thank you all for your advice !!! I decided to bake according to Romin's recipe. Just one question - will it turn out to make jewelry out of this test, isn't it too delicate?

Thank you all for your advice !!! I decided to bake according to Romin's recipe. Just one question - will it turn out to make jewelry out of this test, isn't it too delicate?

The dough is normal, as for a loaf and keeps its shape well, follow the bun and make it a little steeper.

And if you serve it on a nice towel then ...

And here's another, as an option, who loves cinnamon, buns with cinnamon and sugar, it is also very tasty. (The dough here, of course, "Funky")

[Poppy roll "Yolochka".]

Recently we dabbled in poppy roll. Poppy roll "Yolochka". roll out the layer, grease with poppy filling, roll up the roll, make
scissor cuts, but not completely, and lay the pieces to the right and left
staggered. Here's what happened.

I found the recipe very, very in time, just on the eve of an important event
I changed the recipe a little, because I was going to cook a pie with meat. I removed sour cream, decreased sugar, increased the amount of salt.

The result is a super obedient dough.She rolled it out without any problems at all, as she laid it down, it lay down, without any antics and other things, which the dough from the recipe book usually indulged in. To the touch - as if the hands of a beloved grandmother, a little dry, soft ... I didn't want to let go.

Swept away the resulting product in two sessions (as I made two portions, hid one first).

This is all that is left of a portion of yesterday's cheesecakes.

[Misha]

Misha, can you tell us more about the filling, and how was it formed? That only I didn’t bake, and cheesecakes never Thought to just bake from this dough, and here you are with your beauty.

Any yeast dough will do. And the filling is curd: 500 gr. cottage cheese, 0.75 stack. sugar, 1 protein (yolk for lubricating cheesecakes), a bag of vanilla sugar, you can also add lemon zest, mix in a blender. Roll out the dough into portioned balls weighing 60 - 70 grams, make recesses in them with the bottom of the glass, put 2 tsp into these recesses. curd filling and garnish with cranberries. Furnace at T 180 * C minutes 35.

Hello, dear Ladies and Gentlemen, Bakeries!
I have been studying your site for a long time, finally, I have recently registered and I simply cannot remain silent in this topic, honestly. The bread maker has been baking us for more than a year, At first it was simpler, now they bought Dream-Panasonic. And, in general, they got used to good bread, dough, somehow without special experiments and, accordingly, they lived great without failures. BUT THIS IS Dough !!! THIS IS AMAZING!!! So simple and such an incredibly tasty result !!! I want to say thank you to everyone who wrote this, firstly (respect, Sweetheart!), And secondly, to all those who counted, supplemented and created ...
I remembered here the buns that I had a chance to taste at one of the resorts of the Crimea back in 2000. They were worn on the beach by a former opera singer who lost his voice and directed his talents into the mainstream of commercial baking ... these Rolls were called Bespodobushki. And they were EXACTLY from such dough and with peaches inside. I still remember their taste, smell, it was amazingly delicious! But! I have never been able to either make or try a similar dough somewhere. I suffered long and hopelessly. Now imagine, dear Bakeries, my joy ... almost happiness !!!
Now I have the following question. I absolutely do not remember, unfortunately, how that fresh peach was put in THAT bun - whole, half, inside, on top ... that's a shame! Help with advice, what do you think, where and how to shove him, accursed, into a bun? The fruit, however, is not cheap, I would not want to miss ....: red: I am waiting for your advice, Precious ones!